Roasted Sweet Potato and Chickpea Salad with Tahini

Steps

1. 1

   Heat the oven to 425°F with a rack in the lower-middle position. On a rimmed baking sheet, toss the sweet potatoes and chickpeas with the oil, cumin, smoked paprika and 3/4 teaspoon of the salt. Spread in a single layer, using a second sheet if the pieces touch.

2. 2

   Roast, stirring once halfway through, until the sweet potatoes are tender with browned edges and the chickpeas are crisp, 30 to 35 minutes.

3. 3

   While the vegetables roast, soak the onion slices in a bowl of cold water to soften their bite, then drain well.

4. 4

   For the dressing, whisk the tahini, lemon juice, garlic, maple syrup and the remaining 1/4 teaspoon salt. It will tighten at first; whisk in the water 1 tablespoon at a time until smooth and pourable, like heavy cream.

5. 5

   Let the roasted vegetables cool on the pan so they do not wilt the greens.

6. 6

   Toss the arugula, onion and parsley with 3 tablespoons of the dressing. Top with the sweet potatoes and chickpeas, drizzle with the remaining dressing and scatter the pepitas over the top.